|
|
National Stock Number: 5340-01-309-4359
Federal Supply Class: 5340
National Item Identification Number: 013094359
Description: BRACKET,DOUBLE ANGLE
Detail: A rigid item usually fabricated from flat material, forming two alternate or two adjacent interior angles, both which are less than 180 degrees (3.141 radians). It is designed to position, align, and/or support an item. It may be reinforced. See also BRACKET, ANGLE and BRACKET (1), MOUNTING.
|
Manufacturer Information:
9459M17P02 | 07482 | GENERAL ELECTRIC COMPANY |
|
Techincal Specification:
CENTER SECTION HEIGHT | 2.400 INCHES NOMINAL | CENTER SECTION THICKNESS | 0.130 INCHES NOMINAL | CENTER SECTION WIDTH | 2.160 INCHES NOMINAL | FIRST LEG DISTANCE FROM EDGE TO HOLE CENTER ALONG LENGTH | 0.350 INCHES NOMINAL | FIRST LEG DISTANCE FROM EDGE TO HOLE CENTER ALONG WIDTH | 0.518 INCHES NOMINAL | FIRST LEG ANGLE | 90.0 DEGREES NOMINAL | FIRST LEG DISTANCE BETWEEN HOLE CENTERS ALONG WIDTH | 1.125 INCHES NOMINAL | FIRST LEG LENGTH | 0.930 INCHES NOMINAL | FIRST LEG STYLE | SQUARE | FIRST LEG THICKNESS | 0.130 INCHES NOMINAL | FIRST LEG HOLE ARRANGEMENT STYLE | TWO HOLES | FIRST LEG HOLE DIAMETER | 0.265 INCHES NOMINAL | FIRST LEG WIDTH | 2.160 INCHES NOMINAL | MATERIAL | ALUMINUM ALLOY 5052 | MOUNTING HOLE TYPE | PLAIN | SECOND LEG DISTANCE BETWEEN HOLE CENTERS ALONG WIDTH | 1.437 INCHES NOMINAL | SECOND LEG DISTANCE FROM EDGE TO HOLE CENTER ALONG LENGTH | 0.370 INCHES NOMINAL | SECOND LEG DISTANCE FROM EDGE TO HOLE CENTER ALONG WIDTH | 0.362 INCHES NOMINAL | SECOND LEG ANGLE | 90.0 DEGREES NOMINAL | SECOND LEG LENGTH | 1.900 INCHES NOMINAL | SECOND LEG RELATIONSHIP TO FIRST LEG | NOT IDENTICAL | SECOND LEG HOLE ARRANGEMENT STYLE | TWO HOLES | SECOND LEG HOLE DIAMETER | 0.265 INCHES NOMINAL | SECOND LEG STYLE | SQUARE | SECOND LEG THICKNESS | 0.130 INCHES NOMINAL | SECOND LEG WIDTH | 2.160 INCHES NOMINAL | STYLE DESIGNATOR | ADJACENT ANGLES | SURFACE TREATMENT DOCUMENT AND CLASSIFICATION | MIL-A-8625,TYPE 2,CLASS 2 MIL SPEC SINGLE TREATMENT RESPONSE | SURFACE TREATMENT | ANODIZE |
|
|